Quench oil temp actually matters more than I thought

I used to just heat my oil until it felt warm and dunk parts whenever, but after ruining a knife blade in January I started checking with a thermometer and now I hold it at 130F. Has anyone else noticed a big difference with their canola versus commercial quench oil at different temps?

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davis.gavin1mo ago

Holding at 130F made a huge difference for me too. I was doing the same thing, just guessing on temp, and my canola oil was giving me soft blades until I started checking it with a thermometer every time. Once I kept it steady in that 120 to 130 range, the hardness got way more consistent and I stopped wrecking good steel.

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